Super Green Saag Daal With Crispy Curry Spiced Tofu, Coconut Yoghurt, Pink Pickled Onion & Basmati Rice
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a small saucepan, a large saucepan and a large frying pan.
STEP 2
Place theĀ basmati riceĀ into your small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.
STEP 3
Add theĀ saag daal sauceĀ to a large saucepan along with 200ml of water, then place over medium heat. Stir in theĀ red lentilsĀ and bring to a boil. Reduce to a low simmer and cook for 15ā20 minutes, or until the lentils are tender. Add a splash of water if the sauce becomes too thick or starts to stick to the bottom.Ā
When the daal is almost ready, add the baby spinach to a blender with 100ml of water (double the amount for a four-person portion) and blend until smooth and vibrant green. Alternatively, you can use a mixing bowl with a stick blender. Stir the green sauce through the daal and cook for 1-2 minutes.Ā
If you don't have a blender, you can finely chop the spinach instead and stir it into the daal to wilt. We deliver the spinach and sauce separately and add at the end of cooking to keep the super green colour, but wilting it is just as delicious!
Season with salt and pepper to taste.
STEP 4
Cut theĀ tofuĀ into bite-sized cubes, about 1.5 - 2cm in size. Place your frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the tofu to the pan and fry until golden all over. Sprinkle in theĀ tofu spice mixĀ and cook for a few more minutes or until the spice mix has cooked off a little and the tofu is golden brown. Season to taste with salt and pepper.Ā
STEP 5
To serve, divide the cookedĀ basmati riceĀ between serving bowls and spoon over theĀ super green saag daal. Top with theĀ crispy curry spicedĀ tofuĀ cubes, then garnish with theĀ red wine vinegar pickled red onionĀ and a dollop ofĀ coconut yoghurt. Enjoy!
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Super Green Saag Daal With Crispy Curry Spiced Tofu, Coconut Yoghurt, Pink Pickled Onion & Basmati Rice
Super Green Saag Daal With Crispy Curry Spiced Tofu, Coconut Yoghurt, Pink Pickled Onion & Basmati Rice
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a small saucepan, a large saucepan and a large frying pan.
STEP 2
Place theĀ basmati riceĀ into your small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.
STEP 3
Add theĀ saag daal sauceĀ to a large saucepan along with 200ml of water, then place over medium heat. Stir in theĀ red lentilsĀ and bring to a boil. Reduce to a low simmer and cook for 15ā20 minutes, or until the lentils are tender. Add a splash of water if the sauce becomes too thick or starts to stick to the bottom.Ā
When the daal is almost ready, add the baby spinach to a blender with 100ml of water (double the amount for a four-person portion) and blend until smooth and vibrant green. Alternatively, you can use a mixing bowl with a stick blender. Stir the green sauce through the daal and cook for 1-2 minutes.Ā
If you don't have a blender, you can finely chop the spinach instead and stir it into the daal to wilt. We deliver the spinach and sauce separately and add at the end of cooking to keep the super green colour, but wilting it is just as delicious!
Season with salt and pepper to taste.
STEP 4
Cut theĀ tofuĀ into bite-sized cubes, about 1.5 - 2cm in size. Place your frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the tofu to the pan and fry until golden all over. Sprinkle in theĀ tofu spice mixĀ and cook for a few more minutes or until the spice mix has cooked off a little and the tofu is golden brown. Season to taste with salt and pepper.Ā
STEP 5
To serve, divide the cookedĀ basmati riceĀ between serving bowls and spoon over theĀ super green saag daal. Top with theĀ crispy curry spicedĀ tofuĀ cubes, then garnish with theĀ red wine vinegar pickled red onionĀ and a dollop ofĀ coconut yoghurt. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a small saucepan, a large saucepan and a large frying pan.
STEP 2
Place theĀ basmati riceĀ into your small saucepan and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.
STEP 3
Add theĀ saag daal sauceĀ to a large saucepan along with 200ml of water, then place over medium heat. Stir in theĀ red lentilsĀ and bring to a boil. Reduce to a low simmer and cook for 15ā20 minutes, or until the lentils are tender. Add a splash of water if the sauce becomes too thick or starts to stick to the bottom.Ā
When the daal is almost ready, add the baby spinach to a blender with 100ml of water (double the amount for a four-person portion) and blend until smooth and vibrant green. Alternatively, you can use a mixing bowl with a stick blender. Stir the green sauce through the daal and cook for 1-2 minutes.Ā
If you don't have a blender, you can finely chop the spinach instead and stir it into the daal to wilt. We deliver the spinach and sauce separately and add at the end of cooking to keep the super green colour, but wilting it is just as delicious!
Season with salt and pepper to taste.
STEP 4
Cut theĀ tofuĀ into bite-sized cubes, about 1.5 - 2cm in size. Place your frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the tofu to the pan and fry until golden all over. Sprinkle in theĀ tofu spice mixĀ and cook for a few more minutes or until the spice mix has cooked off a little and the tofu is golden brown. Season to taste with salt and pepper.Ā
STEP 5
To serve, divide the cookedĀ basmati riceĀ between serving bowls and spoon over theĀ super green saag daal. Top with theĀ crispy curry spicedĀ tofuĀ cubes, then garnish with theĀ red wine vinegar pickled red onionĀ and a dollop ofĀ coconut yoghurt. Enjoy!